Contact: +91-9711224068
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
NAAS Journal
International Journal of Agriculture and Food Science

Vol. 7, Issue 1, Part D (2025)

Studies on the quality of Lassi collected from Kolkata and its suburbs

Author(s):

Amit Kumar Barman and Anju Paul

Abstract:

The storage studies on the lassi samples have shown that there is a sharp increase in the titratable acidity during storage at 302 0C while the rate of increase of titratable acidity of lassi samples during storage at 52 0C was rather slow. During storage at 302 0C the maximum increase in acidity was noticed after 24 hrs of storage while increase in acidity during storage at 52 0C was always steady. Yeast and mould in the products increased progressively during storage. A sharp increase in the yeast and mould population is noticeable during storage at 302 0C while increase is relatively gradual during storage at 52 0C. The rates of destruction of coliform organisms were higher at room temperature (302 0C) than at refrigeration temperature (52 0C). The overall relatively poor results obtained for all the samples in relation to their microbiological quality indicate that step should be taken to improve their quality.

Pages: 246-248  |  53 Views  18 Downloads


International Journal of Agriculture and Food Science
How to cite this article:
Amit Kumar Barman and Anju Paul. Studies on the quality of Lassi collected from Kolkata and its suburbs. Int. J. Agric. Food Sci. 2025;7(1):246-248. DOI: https://doi.org/10.33545/2664844X.2025.v7.i1d.263
Call for book chapter